Goulash with egg noodles.

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For best results, marinate the beef in paprika, soy sauce and oregano the day before.

2-3 cups stew beef, cubed (bite sized)

2 large onions, chopped

1 cup carrots, cubed (small)

2 celery stocks with leaves or a few sprigs of lovage

4 cups beef stock

4 large cloves of garlic, chopped

2 tablespoons paprika + 2 tablespoons for the flour coating

2 tablespoons tomato paste

1 tablespoon fenugreek and/or thyme

4 whole cloves

2 bay leaves

salt, pepper

flour

For cooking: oil and butter or goose fat

Egg noodles (papardelle)

Peas (optional)

  • Mix flour, salt and paprika in a bowl.
  • Coat the meat with the flour mixture.
  • In a large pot brown the meat (at high heat) on all sides in oil and goose fat.
  • Remove from pot.
  • Lower the heat to medium.
  • Cook onions in the same pot with the drippings until they turn translucent.
  • Add the carrots, garlic, celery and a little butter or goose fat with the onions, cook for another 5 minutes.
  • Add the meat, seasonings and stock.
  • Simmer for 2 hours or until the meat is tender and the sauce has reduced. (This should only take 1 hour if you have a pressure cooker).

To thicken the sauce make a roux:

  • Equal parts flour and butter or goose fat.
  • Heat in a pan (medium heat) and whisk until smooth.
  • Let cool for a few minutes then slowly whisk the roux into goulash.

Serve on top of thick egg noodles and add peas and/or sour cream.